Stir-fried Chicken W/soy Jam
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Poultry | 8 | Servings |
INGREDIENTS
| 1 | 2-lb chicken | |
| 1 | Scallion stalk | |
| 2 | Or | |
| 3 | Fresh ginger root | |
| 1 | T | Cornstarch |
| 2 | T | Sherry |
| 2 | T | Water |
| 3 | T | Oil |
| 2 | T | Soy jam |
| 1 | t | Sugar |
INSTRUCTIONS
Skin and bone chicken; dice in 1/2-inch cubes. Mince scallion and ginger root; then combine with cornstarch, sherry and water. Add to chicken and toss gently to coat. Let stand 15 minutes, turning occasionally. Heat oil. Add chicken and stir-fry until it begins to brown (2 to 3 minutes). Add soy jam and sugar, stir-frying to heat through and blend (about 1 minute more). Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“We need to discover all over again that worship is natural to the Christian, as it was to the godly Israelites who wrote the psalms, and that the habit of celebrating the greatness and graciousness of God yields an endless flow of thankfulness, joy, and zeal. #J.I. Packer”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 123
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 0mg
Sodium: 443.7mg
Potassium: 104.3mg
Carbohydrates: 9.3g
Fiber: <1g
Sugar: <1g
Protein: 3.2g